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Looking for a different type of chicken recipe? This spring chicken recipe will get you ready for the season and it...

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 pound boneless, skinless chicken thighs
  • 1/2 pound small new potatoes
  • 14 fluid ounces low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
  • 1 pound broccoli, cut into small florets
  • 1 pound spring greens, shredded
  • 1/2 pound petits pois
  • bunch spring onion, sliced
  • 2 tablespoon pesto
4.8/5 (8 Votes)

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Preheat oven to 350 In a greased 8x8 dish place chicken In a bowl combine the following - sour cream,

  • 2 Chicken Breasts - Cooked and Diced
  • 1 Cup of Sour Cream
  • Pinch of Salt
  • Pinch of pepper
  • 1 Can of Cream of Chicken Soup
  • 1 Cup of Ritz Crackers Crumbs
  • 1 Cup of Medium Cheddar Cheese
  • 1/2 Stick of Butter - Melted
4.2/5 (9 Votes)

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Recipe Credit: Susan Johnson Photo Credit: Susan Johnson

  • Beer
  • 1 tblsp Lemon Peel
  • 1 tsp Salt
  • 2 tblsp McCormick Garlic and Herb Seasoning
  • Lawrys Salt
  • Natures Seasoning
  • McCormick All Seasoning
  • 1 tblsp Olive Oil
  • 1 can Beer (I used Blue Moon)
  • 1 Whole Chicken
4.2/5 (9 Votes)

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Add about 3 tablespoons oil to a pan on a medium heat and fry the onions until they begin to brown

  • 250 g chicken livers trimmed and chopped
  • 2 small onions sliced
  • 175 ml cream
  • 2 eggs beaten
  • Salt and pepper
  • Parmesan cheese
  • Oil for frying
3.7/5 (19 Votes)

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Heat oven to 400°F

  • 6 slices bacon, cut into 1/2-inch pieces
  • 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large onion, cut into wedges (about 1 1/2 cups)
  • 1 1/2 cups frozen sliced carrots (from 16-oz bag), thawed, drained
  • 1 can (14.75 oz) Green Giant® cream style sweet corn
  • 1/2 cup chicken broth (from 32-oz carton)
  • 2 tablespoons country-style Dijon mustard
  • 1 Pillsbury® refrigerated pie crust, softened as directed on box
  • 1 tablespoon milk
  • 1/4 cup shredded Parmesan cheese (2 oz)
  • Heat oven to 400°F. Spray 11x7-inch glass baking dish with cooking spray. Place cookie sheet on lowest oven rack to catch any spills.
  • In 10-inch nonstick skillet, cook bacon over medium-high heat, stirring frequently, until crisp; remove with slotted spoon to paper towels to drain. Discard all but 1 tablespoon drippings.
4.1/5 (20 Votes)

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This recipe turns out so juicy and flavorful! This is an enjoyable dinner recipe for the whole family!

  • 6 boneless, skinless chicken breasts
  • 1/2 teaspoon cayenne pepper
  • 2 cups panko (Japanese bread crumbs)
  • 1 stick unsalted (melted)
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
3.8/5 (51 Votes)

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Tender cuts of asparagus and grilled chicken breast strips with pasta in a creamy lemon sauce

  • GARNISHES:
  • 1 pound chicken breasts, boneless, skinless, grilled and cut into strips
  • 1 pound asparagus, ends removed, cut into 1-inch pieces
  • 10 ounces linguine pasta (spaghetti or fettuccine will also work)
  • 3/4 cup heavy cream
  • 2 tablespoons of butter
  • Salt and pepper, to taste
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/3 cup parmesan cheese, finely shredded
  • Lemon slices, optional
  • 1/4 cup chopped parsley, optional
4.4/5 (39 Votes)

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This is one of my favorite soup recipes! Just prep it the night before and you can have it completely ready the nex...

  • Optional toppings:
  • 4 boneless skinless chicken breasts
  • 1 small onion (about 1 cup), chopped
  • 16 oz can black beans, drained and rinsed
  • 16 oz can kidney beans, drained and rinsed
  • 8 oz can tomato paste
  • 10 oz package of corn kernels, frozen
  • 2 -10 oz cans of diced tomatoes w/ chilies 1 packet reduced-sodium taco seasoning
  • 1 Tbsp chili powder
  • 32 oz reduced-sodium chicken stock
  • 6 corn tortillas, cut into strips
  • Salt and pepper to taste
  • Low-fat sour cream
  • Jalapeños
  • Avocado
  • Reduced-fat Mexican shredded cheese cilantro
  • Lime olives
4.1/5 (18 Votes)

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Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight

  • 4 boneless, skinless chicken breasts
  • 1 bottle Lawry's Baja Chipotle marinade or Lawry's Mesquite Marinade
  • 3 Tbsp vegetable oil
  • 1 cup uncooked long grain rice (not instant)
  • 1 Tbsp dried minced onion flakes
  • 1 tsp garlic salt
  • 1 tsp Pampered Chef Southwestern Seasoning or Taco Seasoning
  • 2 cups chicken broth
  • 1/2 cup tomato sauce
  • 1 container Mexican Queso (I used Gordos Cheese Dip)
  • chopped tomato
3.8/5 (29 Votes)

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An easy, rich, creamy chicken and wild rice soup loaded with chicken, rice, carrots, onion and celery

  • 2 tablespoons butter
  • 1 cup onion, chopped
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 2 (14-ounce) cans chicken broth
  • 2 large chicken breasts, boneless skinless, uncooked and diced
  • 1 (6-ounce) package Uncle Ben's Long Grain & Wild Rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Dash red pepper flakes
  • 1 tablespoon dried parsley
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 4 ounces cream cheese, cut into cubes
  • 1 cup milk
  • 1 cup half and half
4.3/5 (20 Votes)

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Shred rotisserie chicken. Heat chicken in pan over medium high heat with 1 tbsp

  • 1 pound shredded rotisserie chicken
  • 8 oz fresh vegetable mix or frozen stir fry vegetables
  • 2 to 4 oz low sodium stir fry sauce
  • 1 small can mandarin oranges, mostly drained
  • 1 egg, for scrambling
4.1/5 (19 Votes)

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These deep fried buffalo chicken skewers have all the heat and flavor you need for the perfect outdoor barbecue or ...

  • 6 pounds boneless skinless chicken breast, cut into 1 1/2 inch cubes
  • 2 cups flour
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 12 tablespoons unsalted butter
  • 3 tablespoons cider vinegar
  • 12 tablespoons Frank's hot sauce
  • 1 1/2 teaspoons tabasco sauce
  • 6 cups vegetable oil
4.2/5 (10 Votes)

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Deep Fried Buffalo Chicken Skewers Spring Chicken